Hearty Holidays

DINNER DISHES FOR COLD DECEMBER NIGHTS

BY JENNIFER BAJSEL

BALSAMIC GLAZED BRISKET WITH BRAISED ONIONS

SERVINGS: 6 | PREP: 20 MIN. | COOK: 3 HRS. 20 MIN. TOTAL: 3 HRS. 40 MIN.

INGREDIENTS: 2-3 lb. brisket, trimmed | 2 oz. kosher salt | 1 tsp. black pepper | 1 Tbsp. smoked paprika | 1 Tbsp. garlic powder | 1 tsp. onion powder | 1⁄2 tsp. chili powder | 1 carrot, peeled, chopped | 1 medium sweet onion, chopped | 4 thyme sprigs | 2-3 cloves garlic | 2 cups chicken stock | 1⁄4 cup Worcestershire sauce | 3 Tbsp. balsamic vinegar | 2 tsp. soy sauce | 2 Tbsp. extra virgin olive oil Braised Onions: 1 sweet onion, cut in wedges | 1 red onion, cut in wedges | 1 Tbsp. butter | 1 Tbsp. sugar

DIRECTIONS: PREHEAT the oven to 325°. PAT dry the brisket and trim excess fat, leaving some fat for flavor and moisture. COMBINE salt, pepper, paprika, garlic powder, onion powder, and chili powder. RUB the brisket all over with the spices. BROWN the brisket in a large cast iron skillet with olive oil. REMOVE from heat and add chopped carrots, onion, garlic clove, and thyme. MIX stock, Worcestershire, soy sauce, and vinegar. POUR onto brisket and cover with foil. PLACE the brisket into the oven. COOK for 3 hours, basting occasionally. REMOVE from oven; take brisket out to rest. KEEP brisket covered with foil while resting. STRAIN the remaining sauce and place back into skillet. ADD onions, butter, and sugar to the sauce. COOK on medium-low until onions are softened and sauce is reduced. SLICE brisket and serve with braised onions and sauce.

LOBSTER MAC & CHEESE

SERVINGS: 6 | PREP: 20 MIN. | COOK: 15 MIN. | TOTAL: 35 MIN.

INGREDIENTS: 1 16 oz. pkg. elbow macaroni | 3 Tbsp. butter | 2-3 lobster tails | 3 Tbsp. flour | 2 cups half & half | 1 cup gruyere, shredded | 2 cup cheddar, shredded | 1⁄4 tsp. nutmeg | 1 cup panko breadcrumbs | 1⁄2 cup parmesan | 1⁄4 cup parsley, chopped | 1⁄2 Tbsp. kosher salt | 1 tsp. black pepper

DIRECTIONS: COOK pasta according to package directions in a large sauce pot. STRAIN pasta and set aside. MELT butter in the same sauce pot. REMOVE lobster meat from the tails and chop meat. ADD to melted butter and sauté for a few minutes until the lobster is no longer translucent. SPRINKLE flour over lobster and stir into butter. ADD half & half and bring to a simmer. STIR until thickened. ADD gruyere, cheddar, and nutmeg. STIR until cheese is melted and creamy. SEASON with salt & pepper. ADD pasta and mix until combined. PLACE macaroni & cheese into a baking dish and top with panko, parmesan and parsley. BAKE in a 350° oven for 15 minutes until golden on top.

TIPS & TRICKS: Spray the panko with cooking spray or drizzle melted butter to make the breadcrumbs brown quickly.

CHICKEN & MUSHROOM MARSALA

SERVINGS: 4 | PREP: 15 MIN. | COOK: 30 MIN. | TOTAL: 45 MIN.

INGREDIENTS: 4 chicken breasts, trimmed | 1 Tbsp. kosher salt | 1 tsp. black pepper | 1 cup flour | 2 Tbsp. extra virgin olive oil | 8 oz. pkg sliced baby bella mushrooms | 1 large shallot | 2 cloves, garlic, minced | 1 tsp. thyme | 1⁄4 cup sweet marsala wine | 2 cups chicken broth | 3 Tbsp. butter, divided | 2 Tbsp. parsley, chopped | 2 Tbsp. heavy cream

DIRECTIONS: TRIM chicken into thin breasts. COMBINE flour, salt & pepper and place on a plate. HEAT a large saute pan on medium heat with 2 Tbsp. olive oil. COAT chicken in flour mixture. ADD to heated pan and sear until golden brown. REMOVE chicken and set aside. ADD mushrooms, shallot, garlic, and two Tbsp. of butter to the pan and saute until softened. DEGLAZE pan with marsala, scraping up brown bits. ADD chicken stock, thyme, and the remaining Tbsp. of butter. COOK over medium heat until reduced and thickened. ADD heavy cream and stir to combine. ADD chicken back into the pan and simmer until the chicken’s internal temperature reaches 165°F. SPRINKLE with parsley.

TIPS & TRICKS: Sprinkle 2 Tbsp. of flour onto mushrooms before adding liquid to thicken the sauce without reducing; it will produce more gravy.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL